# Nutrition (NUTR) courses

San Diego City College · 2026-2027 Catalog · 3 courses

Source: https://sdccd.curriqunet.com/catalog/iq/15522/15846/15848/15523/15587

"Offered" lists sections in this catalog year's class schedules: Fall 2026, Spring 2027.

### NUTR 150 — Nutrition Science and Global Food Issues

- **Units:** 3
- **Hours:** 48 - 54 hours lecture
- **Offered:** Fall 2026, 6 sections (/c/san-diego-city-college/schedule/fall-2026/nutr.md); Spring 2027, 7 sections (/c/san-diego-city-college/schedule/spring-2027/nutr.md)
- Grading: Letter Grade Only

This introductory course explores the biological, chemical, ecological, socioeconomic, and political factors that influence nutrition, including global problems of food and nutrition. Topics include the digestion, absorption, transport, metabolism, and storage of nutrients; the role of the gut microbiota; and how endocrine and immune systems shape hunger, appetite, and metabolic health. The course also examines the interactions between nutrients, genetics, and the environment. Students critically examine diverse eating patterns in the context of disease prevention, nutritional needs throughout the life span, and healthful food sources for essential nutrients and food groups. They also utilize computer technology to analyze dietary intake and evaluate nutritional status. Current topics in nutrition are critiqued using the scientific method. This course is intended for students majoring in nutrition, exercise science, dietetics, nursing, medicine, as well as anyone interested in deepening their understanding of health and nutrition science.

### NUTR 153 — Cultural Foods

- **Units:** 3
- **Hours:** 48 - 54 hours lecture
- **Offered:** Fall 2026, 4 sections (/c/san-diego-city-college/schedule/fall-2026/nutr.md); Spring 2027, 4 sections (/c/san-diego-city-college/schedule/spring-2027/nutr.md)
- Limitation on Enrollment: This course is not open to students with previous credit for CACM 150.
- Grading: Letter Grade Only

This course examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine, as well as how food is viewed as an expression of cultural diversity. Traditional foods of geographic areas and cultures, geographic factors in food availability, global food issues, dietary habits, religious influences and an overview of nutritional problems of ethnic groups are discussed and assessed. Connection is drawn between major historical events and how and why these events affected and defined the culinary traditions of different societies. Also presented are nutrition consequences of ethnic food choices, sanitation and safety practices, and applications of food and nutrition services. This course is for students interested in a career in nutrition, culinary, hospitality management, and those with an interest in ethnic cuisine.

### NUTR 170 — Nutrition and Fitness

- **Units:** 3
- **Hours:** 48 - 54 hours lecture
- **Offered:** Fall 2026, 1 section (/c/san-diego-city-college/schedule/fall-2026/nutr.md); Spring 2027, 1 section (/c/san-diego-city-college/schedule/spring-2027/nutr.md)
- Grading: Letter Grade or Pass/No Pass

This course is a practical study of sports and nutrition. Emphasis is placed on the role of nutrition and enhanced performance. Students evaluate their nutritional needs during various stages of exercise. Topics include carbohydrate loading, use of supplements, determination of body composition. This course is intended for nutrition majors, athletes and all students interested in health and fitness.